ShareTHAWING OF MINCED MEAT AND DOUGH: THERMAL DATA AND MATHEMATICAL MODELLING.
Author(s) : LIND I.
Type of article: Book chapter
Summary
MEASUREMENT OF THE THERMAL PROPERTIES (SPECIFIC HEAT, THERMAL CONDUCTIVITY, THERMAL DIFFUSIVITY) OF MINCED MEAT EITHER PLAIN OR MIXED WITH POTATO STARCH, LARD, SPICES, AND BREAD DOUGH. THE MEASUREMENTS ARE USED FOR CALCULATION OF THAWING TIMES. THE CALCULATED VALUES CORRESPOND WITH THE EXPERIMENTAL RESULTS.
Details
- Original title: THAWING OF MINCED MEAT AND DOUGH: THERMAL DATA AND MATHEMATICAL MODELLING.
- Record ID : 1990-0666
- Languages: English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Thermal property; Thawing; Mince; Measurement; Meat; Thawing time; Frozen food; Dough
-
The measurement and prediction of thermal prope...
- Author(s) : LIND I.
- Date : 1991
- Languages : English
- Source: J. Food Eng. - vol. 13 - n. 4
View record
-
Thawing time of blocks of boneless or minced me...
- Author(s) : FLORES E. S., BAZAN H. C., MECHELIS A. de, MASCHERONI R. H.
- Date : 1993
- Languages : English
- Source: Lat. am. appl. Res. - vol. 23 - n. 2
View record
-
THAWING AND TEMPERING OF FROZEN MEAT.
- Author(s) : JAMES S. J., BAILEY C.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
View record
-
MATHEMATICAL MODELLING OF MICROWAVE THAWING BY ...
- Author(s) : TAOUKIS P.
- Date : 1987
- Languages : English
View record
-
Fysische aspecten en modellering bij ontdooien ...
- Author(s) : SLUIS S. M. van der
- Date : 2003/07
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 96 - n. 7
View record